This publish might comprise affiliate hyperlinks. For extra data, please see our affiliate coverage.
This Mexican salmon salad bowl is loaded with taco-seasoned, flaky, zesty salmon bites, candy corn, juicy tomatoes, crisp lettuce, tangy Cotija cheese, and creamy poblano ranch for the last word summer time dinner. It’s all the pieces I like about tacos—simply with out the tortillas.
 Salmon Taco Bowl: Excessive-Protein, Low-Carb, Gluten-Free
Once I’m craving one thing contemporary, flavorful, and fast, I make this salmon taco salad—it’s full of smoky poblano ranch dressing (selfmade), candy corn, juicy tomatoes, crisp lettuce, and tangy Cotija cheese, all prepared in about 35 minutes. Generally I consider it as a salmon burrito bowl, different occasions as a Mexican salmon salad bowl, however it doesn’t matter what you name it, it’s bursting with summer time flavors similar to my different salmon bowl recipe with rice and mango salsa. The taco-seasoned salmon offers it a zesty kick, and that creamy poblano ranch ties all the pieces collectively. I cook dinner the salmon on the stove-top however you too can use my grilled salmon or baked cilantro lime honey garlic salmon on this recipe! It’s naturally high-protein, gluten-free, and low-carb. That is my go-to once I desire a mild but filling dinner that seems like summer time in each chunk – and you can also make it year-round! For extra bowl recipes, try my shrimp fajita bowls, summery cilantro-lime hen bowls, and hen shawarma bowls.
The Components & Substitutions
- Salmon – I exploit contemporary, skinless fillets for the most effective texture; if frozen, thaw utterly earlier than cooking, and take away any further moisture.
- Olive Oil – Use a high-heat cooking oil, like mild olive oil with a excessive smoke level, avocado oil, canola oil, or grapeseed oil.
- Taco Seasoning – Use a store-bought combine or make it from scratch with chili powder, cumin, paprika, garlic, onion powder, oregano, salt, and pepper.
- Lettuce – Romaine offers a pleasant crunch; combined greens make it lighter. You should utilize iceberg in order for you further crispness. It would additionally work with spinach.
- Corn – I exploit contemporary corn on the cub in summer time, however frozen (thawed) or canned (drained) works simply as properly year-round.
- Cherry Tomatoes – I often go for cherry or grape tomatoes, however diced common tomatoes work too.
- Pink Onion – I chop them finely finely; you possibly can swap for inexperienced onions or quick-pickled onions for a milder taste.
- Cotija Cheese – Salty and tangy; in case you can’t discover it, use feta or queso fresco.
- Lime Juice & Wedges – I serve these as further on the aspect for squeezing over the salad. I additionally use freshly squeezed lime juice for the salad dressing.
- Contemporary Cilantro – I mix it in for taste and a pop of inexperienced into the poblano ranch salad dressing, I additionally sprinkle it on high of the salmon salad bowl. Parsley works superb in case you’re not a cilantro fan.
- Poblano Pepper – I roast till blistered for a smoky taste; swap partially jalapeño in order for you extra warmth. You too can use inexperienced bell pepper as a substitute.
- Ranch Dressing – Retailer-bought for comfort or selfmade if I’ve time.
Summer season Salmon Salad Bowl with Corn, Cotija, and Smoky Poblano Ranch
This Mexican salmon salad bowl is loaded with taco-seasoned, flaky, zesty salmon bites, candy corn, juicy tomatoes, crisp lettuce, tangy Cotija cheese, and creamy poblano ranch for the last word summer time dinner. It’s all the pieces I like about tacos—simply with out the tortillas.
Components
For the Salmon:
- 1 pound salmon fillets lower into 1-inch cubes
- 2 tablespoon mild olive oil (with excessive smoke-point) divided
- 2 tablespoons taco seasoning see notes for selfmade seasoning
For the Salad:
- 4 cups combined lettuce or romaine, chopped
- 1 cup white corn kernels contemporary, frozen, or canned
- 1 cup cherry tomatoes halved
- ¼ cup crimson onion finely chopped
- â…“ cup Cotija cheese
- Lime wedges for serving
- Contemporary cilantro chopped, for garnish
For the Poblano Ranch Dressing:
- 1 cup ranch dressing
- 1 poblano pepper massive
- 2 tablespoons contemporary lime juice
- ¼ cup contemporary cilantro chopped
Forestall your display screen from going darkish
DirectionsÂ
Roast Poblano Pepper
-
Preheat your broiler on excessive. Place the poblano pepper on a baking sheet beneath the broiler. Roast the pepper, turning sometimes, till the pores and skin is charred and blistered on all sides, about 5-7 minutes.
-
As soon as charred, place the pepper in a bowl and canopy with plastic wrap or a lid to steam for about 10 minutes. This may make it simpler to peel the pores and skin. After steaming, peel off the charred pores and skin and take away the seeds. Put aside.
Put together Salmon
-
Add salmon to a medium bowl and toss with taco seasoning and 1 tablespoon of the olive oil till properly coated.
-
Warmth one other tablespoon of olive oil in a non-stick skillet over medium-high warmth. Add the salmon cubes and sear for 2-3 minutes on both sides, or till cooked by means of and golden brown. Take away from warmth and put aside.
Make Salad Dressing
-
Add the roasted poblano pepper, ranch dressing, lime juice, and contemporary cilantro in a blender or meals processor. Mix till clean and creamy.
Meeting
-
Assemble the salad by layering the chopped lettuce in a big bowl or particular person serving bowls. Add the seared salmon bites on high. High with white corn, cherry tomatoes, cotija cheese and crimson onion. Drizzle with the poblano ranch dressing. Garnish with contemporary cilantro and optionally tortilla strips. Serve with lime wedges on the aspect.
Notes
- Taco Seasoning: For those who desire a selfmade taco seasoning, combine collectively ½ tablespoon chili powder, ½ teaspoon every of floor cumin, paprika, garlic powder, onion powder, ¼ teaspoon every of dried oregano, salt, and black pepper.
- Roasting Poblano Pepper: Preserve an in depth eye on the poblano pepper whereas broiling to keep away from burning. The objective is to char the pores and skin, to not overcook the flesh.
- Dressing Consistency: Regulate the consistency of the poblano ranch dressing by including somewhat water or extra lime juice if it is too thick.
Storage Directions:
- Salmon: Retailer leftover cooked salmon in an hermetic container within the fridge for as much as 2 days. Reheat gently in a skillet over low warmth or take pleasure in chilly.
- Dressing: Preserve the poblano ranch dressing in a sealed jar or container within the fridge for as much as 5 days. Shake or stir properly earlier than utilizing.
- Salad Parts: Retailer the salad elements individually to take care of freshness. Preserve the chopped lettuce, corn, tomatoes, and crimson onion in particular person hermetic containers within the fridge for as much as 3 days.
Vitamin
Vitamin Info
Summer season Salmon Salad Bowl with Corn, Cotija, and Smoky Poblano Ranch
Quantity per Serving
% Every day Worth*
* P.c Every day Values are based mostly on a 2000 calorie weight loss plan.
Vitamin Disclaimer:
The dietary data on this web site is barely an estimate and is supplied for comfort and as a courtesy solely. The accuracy of the dietary data for any recipe on this website is just not assured. It shouldn’t be used as an alternative to an expert nutritionist’s recommendation.
Extra Salmon Recipes To Strive
This Mexican salmon bowl (or name it a salmon taco salad) is all the pieces I like about tacos—daring, smoky flavors, creamy dressing, and loads of contemporary toppings—minus the tortillas. It’s a quick weeknight dinner (beneath 40 minutes!) with flaky, taco-seasoned salmon bites, candy corn, juicy tomatoes, and tangy Cotija cheese, all tied along with a smoky roasted poblano ranch. Good for summer time nights once you need one thing contemporary however nonetheless filling. For those who attempt it and find it irresistible as a lot as I do, make sure to go away a remark or overview—and don’t hesitate to ask any questions you have got!
